KondiDoc: технологические расчеты в кондитерском производстве
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All groups → All products → Cakes → Mosoblkhleb cakes → Cake Pillow with a cradle [Yakhroma] → Recipe No. 1 → Mass fraction of sugar and fat

Calculation of the mass fraction of sugar and fat: Cake Pillow with a cradle [Yakhroma] Recipe No. 1

Name of raw materials

Mass fraction of solids,%
Total consumption
of raw materials for 177.8 g
unfinished
products
Content
fatsugar
in kind
in solids
%
in Rx
amount, g
%
in Rx
amount, g
Sign up99.8571.08 70.97 —   —   99.75 70.90 
Melange27.0 42.26 11.41 11.9885.07 0.73 0.31 
Butter mass fraction of fat 82.5% [Skurikhin: unsalted sweet cream butter]84.0 31.21 26.22 82.50 25.75 —/0.80 —/0.25 
Water—  20.61 —   —   —   —   —   
Flour, premium85.5 20.54 17.56 1.09 0.22 1.59 0.33 
Sign up12.0 12.89 1.55 3.20 0.41 —/4.70 —/0.61 
Chocolate99.4 5.11 5.08 35.40 1.81 42.60 2.18 
Potato starch80.0 5.07 4.06 —   —   0.90 0.050
Cognac or dessert wine—  1.75 —   —   —   —   —   
Vanilla powder99.850.28 0.28 —   —   99.80 0.28 
Sign up—  0.25 —   —   —   —   —   
Essence of rum—  0.070—   —   —   —   —   
Cognac—  0.058—   —   —   —   —   
Wine—  0.058—   —   —   20.00 0.010
Total137.12 18.71 33.26 41.97 74.62 
Output in finished product71.8 127.66 17.4  30.97 39.1  69.47 
Mass fraction by dry matter127.66 24.3  30.97 54.4  69.47 
To the aqueous phase58.1  
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